Crispy Oven-Baked Tilapia with Lemon-Tomato Fettuccine
Makes 4 servings Ingredients • 2 lemons • 1 cup panko (Japanese breadcrumbs) • 1 teaspoon paprika • 4 (4-oz.) tilapia fillets • 2 teaspoons salt, divided • 6 tablespoons butter, melted • 1 (16-oz.) package spinach fettuccine • 2 tablespoons butter • 1 cup chopped sweet onion • 4 garlic cloves, pressed • 1 (14.5-oz.) can petite-diced tomatoes • 2 tablespoons drained capers • 1/4 cup crumbled feta cheese • 1/4 cup chopped fresh basil • Preparation
1. 1. Preheat oven 425°. Grate zest from lemons to equal 4 tsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 2 Tbsp. Combine panko, paprika, and 2 tsp. lemon zest in a shallow dish. Sprinkle fish with 1 tsp. salt. Dip fish in 1/4 cup melted butter; dredge in panko mixture, pressing panko to adhere. Place fish on a lightly greased rack in an aluminum foil-lined broiler pan. Drizzle remaining 2 Tbsp. melted butter over fish. Bake 20 to 25 minutes or until fish flakes with a fork. 2. 2. Meanwhile, prepare pasta according to package directions. Melt 2 Tbsp. butter in a large skillet over medium heat; add onion, and sautÊ 5 to 6 minutes or until golden. Add garlic, and cook 1 minute. Add tomatoes, and cook 5 to 6 minutes or until tomato mixture begins to thicken. Stir in 2 Tbsp. lemon juice, 2 Tbsp. capers, and remaining 2 tsp. lemon zest and 1 tsp. salt; cook 2 to 3 minutes. Remove from heat, and toss with hot cooked pasta, feta cheese, and basil. Serve with fish.